| Ingredients |
Weight |
Measure |
| |
lbs. |
oz. |
|
| Brown or white rice |
1 |
8 |
2 qts |
| Bacon; diced |
1 |
|
|
| Coarsely chopped onions |
1 |
|
4 medium |
Chicken-flavored
broth;
reconstituted |
|
64 fl |
2 qts |
| Diced California figs |
1 |
8 |
1 qt |
| Frozen mixed vegetables |
2 |
|
1 qt |
| Dried parsley flakes |
|
1/2 |
1/2 cup |
| Lemon juice |
|
4 fl |
1/2 cup |
| Ground cinnamon |
|
|
2 tsp |
|
|
Procedure:
In heavy frypan or stockpot, sauté bacon until crisp. Drain all but 2 to 4 tablespoons drippings. Stir in rice and onion; cook and stir until rice is browned, about 4 minutes.
Add chicken broth; heat to boiling. Reduce heat; cover and cook until rice is almost tender, about 4 to 6 minutes. Stir in remaining ingredients. Recover and cook 3 to 5 minutes more or until vegetables are heated through and tender.
Allow to stand, covered, to steam 10 to 15 minutes longer. Stir to fluff and serve piping hot in 1/2 cup portions.
Portion size: 1/2 Cup.
Nutritional Information per Serving:
Calories 169, Protein 7g, Carbohydrates 24g, Fat 5g, Dietary Fiber 3g, Sodium 384mg, Calories from fat 29%, Cholesterol 9mg.
|
|
